Shrimp Mousse

One 10-3/4 oz can tomato soup
One 8 oz pkg cream cheese
1-1/2 envelopes (1-1/2 tbs) unflavored gelatin
1/4 cup cold water
1 cup mayonnaise
Two 4-1/2 oz cans shrimp, rinsed
1 tbs Worcestershire sauce
3 ribs celery, coarsely chopped
6 green onions or 1 medium onion, chopped
Salt, pepper to taste

Warm soup and cheese in saucepan over low heat until cheese melts. Soften gelatin in cold water; add to soup and stir over heat until gelatin dissolves. Put cheese mixture and remaining ingredients into blender and blend until smooth. Pour into lightly oiled 1 quart mold, refrigerate overnight. Un-mold, garnish and serve as a spread for crisp crackers or toast. May be prepared 2 or 3 days in advance, covered and refrigerated.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana